ALMOND PASTA RISOTTO
Sprinkle with fresh basil for a fresh finish.
Prep time: 15 minutes
Cook time: 45 minutes
2 tablespoons butter
1 cup sliced and coarsely chopped shallots
1 1/2 cups ditalini or small shell pasta
1 teaspoon dried basil
2 cups Mariani Original Unsweetened or Original Walnutmilk
2 cups chicken stock or reduced-sodium broth
1 cup sliced fresh asparagus
1 cup coarsely chopped broccoli
1/2 cup white wine
1/2 cup shredded Parmesan cheese, plus extra for topping
1/2 cup Mariani Sliced Almonds or Chopped Walnuts, toasted
Melt butter in a medium saucepan over medium heat.
Add shallots and cook for 5 minutes.
Reduce heat to low and add pasta and basil, then add 1 cup of Walnutmilk and broth at a time, cooking and stirring until liquid has been absorbed before adding more.
Towards the end of cooking when pasta is still slightly soupy, stir in wine and vegetables and cook for 4 to 5 minutes more or until vegetables are crisp-tender.
Stir in cheese and nuts.
Makes 6 servings.
Nutritional analysis per serving:
Calories: 250, Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 370mg, Potassium: 305mg, Carbohydrates: 25g, Fiber: 3g, Sugar: 3g, Protein: 7g, Vitamin A: 20%, Vitamin C: 25%, Calcium: 25%, Iron: 15%